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EN
4
DESCRIPTION OF THE
DEVICE
4.1
Principle of induction
There is an induction coil under each cooking zone.
When this is on, it produces a variable electromagnetic
field that produces an induction current in the bottom
of the cooking pan. This results in the warming up of
the cooking pan on the cooking zone.
Of course, suitable cooking pans are required for this:
− Recommended cooking pans include those with a
magnetic base (you can check this using a magnet):
a cast iron kettle, black iron pan, enamelled metal
cooking pans, stainless steel pans with magnetic
base, etc.
− Unsuitable cooking pans include copper, stainless
steel, aluminium, glass, wood, ceramics, pottery,
stainless steel without magnetic base, etc.
The induction cooking zone immediately takes the size
of the cooking pan into account. If the diameter is too
small, the cooking pan will not work. The diameter
varies as a function of the diameter of the cooking
zone. Should the cooking pan not be adjusted to the
hob, the
Tip: Manufacturers of cookware often specify the
top diameter of the pan. This is often wider than the
bottom diameter.
symbol will continue to flash.
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